"Learn of this Cook, who with judgment, and reason,
Teacheth for every Time, each thing its true Season;
Making his Compounds with such harmony,
Taste shall not charge with superiority
Of Pepper, Salt, or Spice by the best Pallat,
Or any one Herb in his broths or Sallat."
– Robert May, The Art & Mystery of Cookery, 1685
New vistas of mastery soon open up in the gastronomical journey of the intrepid pilgrim who settles firm in the satisfactory execution of simpler recipes. Intermediate Cooking opens up new cooking recipes.